How To make Ribbon Pumpkin Pie with Crunchy Praline Pastry

CRUNCHY PRALINE PAStrY:

1/3 c Butter or margarine
1/3 c Brown sugar, packed
1/2 c Chopped pecans
1 (9-in.) pastry shell *
* lightly baked

FILLING:

1 Envelope unflavored gelatin
1/4 c Cold water
3 Eggs; separated
Sugar 1 1/4 c Cooked or canned pumpkin
1/2 c Sour cream
1/2 ts Salt
1 1/2 ts Pumpkin pie spice
1 tb Chopped candied ginger
1 c Whipping cream
Lace Cookies (optional) Combine butter and brown sugar in saucepan. Cook, stirring, until sugar melts and mixture bubbles vigorously. Remove from heat, stir in pecans and